Recently, Lindsay over on Pinch of Yum made an absolutely yummy-looking Chicken Tetrazzini. I wanted it. But my Sweet Lady Wife is trying to cut down on carbs so I decided to replace the pasta noodles with spiralized zucchini. Then I decided it would look really cool in a bread bowl. Of course the bread bowl kinda negates the benefits of swapping out the noodles but what the heck.
I also prefer to use chicken thigh meat instead of breasts. They are tastier and are generally less expensive. I buy boneless skinless chicken thighs in large packages at the supermarket, vacuum-bag them in pairs, and freeze them.
Ingredients for the Sauce
- 1/2 cup unsalted butter
- 1/3 cup flour
- 2 cups cream
- 1 1/2 cups low sodium chicken stock
- 1/4 cup dry white wine
- 1 1/2 boneless skinless chicken thighs per serving
- 2 medium sized zucchini
- 4 ounces button mushrooms
- 1/2 cup grated parmigiano reggiano (Sorry but I am a bit snooty about my cheese)
- One bread bowl per person
Cut the tops off the bread bowls. Using your fingers, pull out the bread bowl’s innards so that you have a ‘shell’ with walls about 3/4 inch thick. Cover all but the opening of the bread bowl with aluminum foil.
Trim any large pieces of fat off the chicken thighs. Chop them up into bite-sized pieces and lightly brown them over medium-high heat. Set aside.
Cut the ends off the zucchinis and spiralize them. Set them aside.
Slice the mushrooms. Sauté them and set them aside.
Preheat the oven to 350F.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until incocrporated and a light chestnut brown. Add a little cream and vigorously whisk. You want the flour-butter mixture (a roux) to combine with the cream with no lumps. Add the remainder of the the cream.Add the chicken stock. Add the wine. Stir until the sauce reaches your desired consistency.
Put the chicken, zucchini and mushrooms into a bowl. Add sauce until the ingredients are coated well, then add a little more sauce.
Spoon the mixture into the bowls. Mound the mixture up a bit. If you make the mixture level with the top of the bowl then it will settle during cooking. Then pile some grated parmigiano reggiano on top.
Bake for 30 minutes, then turn on the broiler and let the bread bowls brown for about 5 minutes to melt and brown the cheese.